fish: what kind how do i cook it?

Reply Sat 17 Jan, 2009 09:55 am
fish stewed in a slow coker should be quite nice .
fish stew may sound a little unappetizing - so call it "bouillabaisse" and it becomes "french cuisine" at $30 a plate !
Reply Sat 17 Jan, 2009 09:56 am
It might be jambalaya; I'm still mulling re spice ratios but it'll most likely be fish or shrimp plus chicken plus veg sausage and a lot of veggies.
Reply Sat 17 Jan, 2009 10:03 am
ah, i think beth and i were thinking filets

i was having a hard time wrapping my head around that concept
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